I couldn't find a way to summarise this cake. It lives it's name, ginger and dark brown sugar poached pear, baked in a lovely spiced cake, served with warm ginger syrup. Very comforting for cold rainy weather or even in winter, minus the calories.
The ginger-zing is really something you would love to hate, or hate to love. I was inspired by Elin's Red Wine Pear Cake and my favourite, traditional ginger sweet soup (tong shui thats is usually served with glutinous rice ball / tong yuen). The poached pears were so delicate, caramelised and gingery, perfectly paired with the slightly spiced cake. I didn't expect much from the cake, I was wrong, the almond meal gave it a good lift, and the ginger syrup is an absolute highlight. It just all comes into one, and it feels complete.
